Red Cabbage ｜ Whole or 1/2 Cut
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Description
Red cabbage (Brassica oleracea var. capitata f. rubra) is a variety of cabbage with vibrant red or purple leaves. This cabbage type is known for its crisp texture and slightly peppery flavor. The red color of the leaves is due to anthocyanins, which are antioxidants that may have potential health benefits. Red cabbage is commonly used in salads, coleslaws, stir-fries, and as a colorful addition to various dishes.
Nutrition Information (per 100 grams of raw red cabbage, values can vary):
- Calories: Around 31 kcal
- Total Fat: Approximately 0.2 grams
- Saturated Fat: 0.1 grams
- Trans Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 27 milligrams
- Total Carbohydrates: Around 7.4 grams
- Dietary Fiber: 2.1 grams
- Sugar: 3.3 grams
- Protein: Around 1.4 grams
Vitamins and Minerals (per 100 grams):
- Vitamin A: Approximately 0% of the Daily Value (DV)
- Vitamin C: Approximately 57% DV
- Vitamin K: Approximately 38% DV
- Folate: Approximately 10% DV
- Calcium: Approximately 45 milligrams (5% DV)
- Iron: Approximately 0.5 milligrams (3% DV)
Note: Red cabbage is low in calories and provides essential nutrients, particularly vitamin C. It is also a good source of dietary fiber and offers a range of antioxidants. The vibrant color makes it an appealing and nutritious addition to meals.
Red cabbage can be enjoyed raw in salads or coleslaws, as well as cooked in stir-fries, soups, and braised dishes. The nutritional content may vary slightly based on growing conditions and cultivation practices. Always consider the specific source or brand for accurate nutritional information.
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